Name: 究竟什麼是美國食品？ w/ Chef Ed Lee | Anthony Bourdain's The Mind of a Chef | 全集 (What Exactly is American Food? w/ Chef Ed Lee | Anthony Bourdain's The Mind of a Chef | Full Episode)
Uploaded: 2025-04-02T09:32:05.000Z
Duration: 23 min 17 s

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是你們這樣的觀眾讓這項計劃得以實現。

CHEF EDWARD LEE HAS SPENT HIS ENTIRE CAREER EXPLORING, QUESTIONING, AND EXPANDING THE

主廚愛德華-李（Edward Lee）的整個職業生涯都在探索、質疑和拓展

There's some point about tradition you have to adhere to and then you break away from it.

有些傳統你必須恪守，而有些傳統你則必須擺脫。

IN A COUNTRY COMPRISED MOSTLY OF IMMIGRANTS AND THEIR DESCENDANTS, AMERICAN CULINARY TRADITIONS

在一個主要由移民及其後裔組成的國家，美國的烹飪傳統

IN HOUSTON, CHEF PAUL KEY PREPARES A SAVICHA.

在休斯頓，主廚保羅-凱伊（Paul Key）準備了一道薩維夏（Savicha）。

AND ED FINDS OUT WHAT HAPPENS WHEN VIETNAMESE MEETS CAJUN COOKING.

Ed發現了當越南菜和卡欽菜相遇時會發生什麼。

All curious chefs are fascinated by the surroundings.

所有好奇的廚師都被周圍的環境深深吸引。

They don't teach you this in cooking school.

I think we're entering a new stage where people are understanding that American food is not hot dogs, hamburgers, and barbecue.

我認為我們正在進入一個新的階段，人們開始瞭解美國食品並不是熱狗、漢堡包和燒烤。

American food is anything that happens in this country by any chef who has ever asked himself the question or asked herself the question, what am I cooking?

美國美食是指任何廚師在這個國家烹飪的任何食物，這些廚師都曾問過自己或自問過這樣一個問題："我在烹飪什麼？

How do I make food with these ingredients that are here and my culture and my history?

我如何用這裡的食材、我的文化和歷史製作食物？

You've just had this very American dilemma that you don't have in Sicily or in Provence or in Syria or Korea because you don't have these issues.

你剛剛遇到了這種非常美國式的困境，這在西西里、普羅旺斯、敘利亞或韓國都沒有，因為你們沒有這些問題。

You just cook whatever your forefathers tell you.

祖輩告訴你做什麼，你就做什麼。

And so that's the beauty of American food is that it is limitless.

這就是美國美食的魅力所在，它是無限的。

Even the word fusion is impossible because everything is fusion in this country, everything.

甚至連 "融合 "這個詞都是不可能的，因為在這個國家，一切都是融合，一切都融合。

It is the most complex thing in the world in terms of a cuisine because we are an amalgam of hundreds if not thousands of different influences all just crammed up against each other.

就美食而言，它是世界上最複雜的東西，因為我們是成百上千種不同影響的混合體，它們相互擠壓在一起。

And then see, you know, then shake the box and see what comes out.

然後看看，你知道的，搖一搖盒子，看看裡面有什麼。

The square footage of fresh produce in a market like this, percentage-wise, is so much greater than if you were an American market.

在這樣的市場裡，新鮮農產品的佔地面積要比美國市場大得多。

I like how big this fresh meat counter is compared to the typical American market.

與典型的美國市場相比，我喜歡這個鮮肉櫃檯的規模。

I want a nice meaty piece, one that's not too fatty, lots of meat.

我想要一塊肉質鮮美、不太肥膩、肉多的。

I'm going to make a dish that I've actually, this is the first time I've ever made it.

我要做一道菜，實際上，這是我第一次做這道菜。

And it's a Chinese Thai, mostly Chinese dish that involves lots of stewed vegetables.

這是一道中式泰國菜，主要是中國菜，包含大量燉菜。

So first thing I'm going to do is steam some pork belly.

I'm going to pack it in this steamer here.

So another really important part of this dish is cabbage.

是以，這道菜的另一個重要組成部分就是捲心菜。

You're going to carry it around with you?

But of course, I'm going to need some napa.

We're in the realm of the giant heads of cabbage, so.

我們是在巨型捲心菜的世界裡，所以。

Let's strap them in like they're our babies.

讓我們把他們綁起來，就像綁我們的孩子一樣。

And what we're looking for is nice big chunks, about two inch lumps, because in the end, everything in this dish gets overcooked by Western standards.

我們要找的是大塊的，大約兩英寸長的塊狀物，因為按照西方標準，這道菜裡的所有東西最終都會煮過頭。

There's nothing al dente about what's going on here.

這裡發生的事情一點都不簡單。

This is a Bugs Bunny wet dream right here.

那你是怎麼開始接觸泰國菜的？

I find that a little bit silly, considering the fact that I've spent 20 some odd years of my life thinking about studying and cooking this food.

我覺得這有點傻，因為我花了 20 多年的時間來研究和烹飪這種食物。

I still don't claim to be an expert by any means, but I feel like I'm qualified to at least cook the food, right?

我仍然不敢說自己是專家，但我覺得自己至少有資格烹飪食物，不是嗎？

What you do with your restaurant, though, it's not just Thai food, but you're also sort of fighting the stigma of American Thai food in America.

不過，你在餐廳裡做的不僅僅是泰國菜，你也在與美國人對美國泰國菜的成見作鬥爭。

Your menu is not doing the greatest hits, and that's also, I think, a huge statement about Thai food.

你的菜單上沒有最受歡迎的菜式，我認為這也是泰國菜的一大特色。

It's actually broader than what most of us are experiencing in Thai restaurants.

實際上，它比我們大多數人在泰國餐館所體驗到的更為廣泛。

What I care about, as kind of minor as it might seem, is I really care about trying to kind of change people's perception of Thai food, and in a broader sense, change helped be part of the conversation of helping people change their perception of Asian food in general.

我所關心的，雖然看起來是次要的，但我真正關心的是努力改變人們對泰國菜的看法，從更廣泛的意義上說，改變也是幫助人們改變對亞洲菜看法的對話的一部分。

I think any time you deal with a country's cuisine, and people use the word tradition all the time, people use the word authentic all the time, and it's one of these catchphrases that we, it's very easy to cling to, but inherently, it's meaningless, because what is a tradition if it's not just a set of rules that are created by people?

我認為，任何時候，當你涉及一個國家的美食時，人們總是使用傳統這個詞，人們總是使用正宗這個詞，這是我們很容易堅持的套話之一，但從本質上講，它毫無意義，因為如果傳統不只是人們創造的一套規則，那它又是什麼呢？

All right, and then by chance, we happen to be right next to the yu choy, which is kind of like the basis of this dish that I'm doing.

好吧，然後碰巧的是，我們正好在萵苣旁邊，這就像是我做的這道菜的基礎。

In Thailand, we call this pak kwang dung, it's a mustard, and it's kind of got a, you know, kind of a soft, watery stem, and it's actually really nice to eat raw.

在泰國，我們管它叫 "白光冬"，是一種芥末，它有一種，你知道，一種軟軟的、水汪汪的莖，生吃真的很不錯。

And so when guys like Andy Ricker deal with it in a very direct way, and say, I'm a white guy that's going to make Thai food, whoa, all of a sudden, all these latent opinions all of a sudden erupt, they come to the forefront, but it pushes the issue.

是以，當像安迪-裡克這樣的人以一種非常直接的方式來處理這個問題，並說 "我是一個要做泰國菜的白人 "時，哇哦，所有這些潛在的觀點一下子都爆發了，他們都站到了最前線，但這也推動了問題的解決。

Especially in northern Thailand, which is close to the Chinese border, they use a lot of Chinese vegetables.

特別是在靠近中國邊境的泰國北部，他們使用大量中國蔬菜。

So here's some long beans, and you can see there's two different varieties.

這裡有一些長豆，你可以看到有兩個不同的品種。

The Chinese cooks tend to use those a lot, but in Southeast Asia, the Thai cooks use these ones.

中國廚師經常使用這些，但在東南亞，泰國廚師使用這些。

It's something new that's forming, and it's a controversial topic, because it gets at the heart of all the things we think of as authentic, traditional, but all these things that we have used these terms for so long, connected it emotionally to something that we think exists back in Mexico, or Thailand, or Queens, or L.A., but really are, to me, all different vocabularies that describe American food.

這是一個正在形成的新事物，也是一個有爭議的話題，因為它觸及了我們所認為的所有正宗、傳統事物的核心，但所有這些我們已經使用了很久的術語，將其與我們認為存在於墨西哥、泰國、皇后區或洛杉磯的事物在情感上聯繫在一起，但對我來說，這些其實都是描述美國食物的不同詞彙。

All right, so here we are at the dried fish, so I'm looking for, right now, I'm looking for dried shrimp.

好了，現在是魚乾，我正在找蝦乾。

究竟什麼是美國食品？ w/ Chef Ed Lee | Anthony Bourdain's The Mind of a Chef | 全集 (What Exactly is American Food? w/ Chef Ed Lee | Anthony Bourdain's The Mind of a Chef | Full Episode)

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究竟什麼是美國食品？ w/ Chef Ed Lee | Anthony Bourdain's The Mind of a Chef | 全集 (What Exactly is American Food? w/ Chef Ed Lee | Anthony Bourdain's The Mind of a Chef | Full Episode)

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